Dazzling, Delicious Dumpling Dinner

 Menu

Appetizer

Sesame Prawn Toast (Z & K)

Dumplings

Tofu, Pork, Beef and Chives - Filling (Chinese Mustard) (T & J)

Pork/Shrimp/Napa Cabbage - Filling (Garlic Chili Sauce) (F & L)

Mushroom  - Filling (L & T)

Carrot - Filling (J & K)

Sides

Carrot and Daikon pickles (J & K)

Stir Fried Bok Choy (L & T)

Dessert

Strawberry/Blackberry Pudding (Z & K)

Garlic Chili Sauce

 Garlic Chili Sauce

Ingredients

• 1 1/2 tablespoons soy sauce
• 2 tablespoon rice vinegar
• 2 teaspoon sugar
• 4 cloves garlic, chopped
• 2 birds eye chili (thinly sliced)
• 2 green onion (thinly sliced)
• 2 teaspoon sesame oil
• 1 teaspoon chili oil

Method

Mix everything.

Chinese Hot Mustard

 Source

Chinese Hot Mustard

Ingredients

• 1/4 cup mustard powder
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper
• 2 tablespoons hot water
• 2 teaspoons vegetable oil
• 2 teaspoons rice vinegar optional

Method

Mix the dry ingredients together in a small bowl until evenly combined. Add water and stir well until a liquid paste forms and all dry ingredients are absorbed. Next, add oil and vinegar and stir well until evenly combined.

Let your Chinese hot mustard rest for 10 minutes covered, and re-stir to ensure the dry ingredients have fully absorbed. At this point, taste your Chinese Hot Mustard and adjust it to your own preferences.

Add a little more water or oil if you like a thinner in consistency. Add more vinegar if you like it a tad tart. Omit the vinegar altogether if you like it spicier, since vinegar makes your mustard a bit mellower in flavor. Add more white pepper and/or mustard powder if you like it spicier.

Strawberry-Blackberry Pudding

 https://whiteonricecouple.com/recipe_print/37708

Strawberry-Blackberry Pudding

Makes 3 1/2 cups

Ingredients

• 1 1/2 cups (360ml) water
• 1/4 cup (32g) cornstarch
• 1/4 teaspoon kosher salt
• 2 egg yolks
• 12 ounces (340g) blackberries , fresh or frozen (thawed)
• 12 ounces (340g) strawberries , fresh or frozen (thawed)
• 1/2 cup (100g) sugar
• 3 Tablespoons (45ml) fresh lemon juice (about 1 average lemon)

Method

1. Whisk together the water, cornstarch, and salt until well combined. Whisk in the egg yolks. Set aside.
2. Blend the blackberries, strawberries, sugar, and lemon juice into a puree. Pour the puree into a saucepan and bring to a simmer over high heat. Remove from the heat.
3. Whisk about 1 cup (240ml) of the hot puree into the cornstarch mixture. Pour the tempered cornstarch/berry mixture into the saucepan with the remaining puree, whisking vigorously.
4. Return the saucepan to the cooktop and heat over medium heat. Bring the pudding to a boil, whisking frequently. The pudding will thicken and the bubbles will rise large and slow, making a "gloop or plop" sound - as the author of Bakeless Sweets perfectly describes.
5. Continue to simmer for 2 minutes, whisking frequently. Immediately strain the pudding through a wire mesh sieve.  Pour the strained pudding into a shallow container and cover with a piece of plastic wrap or butter wax paper directly touching the top surface of the pudding. Chill for at least 2 hours and serve in dessert cups with a fresh whipped cream. Best eaten within 3 days.

Sesame Prawn Toast

Source

Sesame Prawn Toast

Ingredients

• 6 slices of bread, or 8 depending on size
• 150g of prawns, raw, de-veined
• 1 garlic clove, large
• 1 knob of ginger, thumb-sized
• 3 spring onions
• 1 red chilli, deseeded
• 1 egg
• 1 dash of soy sauce, (make sure you use gluten-free if making a GF version of this dish)
• 1 dash of sesame oil
• rice flour, just enough to bind the mixture so it's not too sloppy
• sesame seeds
• oil, for deep frying (I used groundnut, but sunflower or vegetable will do the job)

Method

1. Roughly chop the prawns, garlic, ginger, onions and chilli and stick the lot in a food processor with the egg, soy and sesame oil. Blitz until you have a paste, adding a little bit of rice flour if your mixture is too sloppy
2. Spread the mixture generously over the slices of bread, with more in the middle than the edges. Pour you sesame seeds into a bowl big enough to fit in the sliced bread and dunk it, prawn mixture side down, into the seeds to stick
3. Cut your slices into two or four triangles (again, this depends how big your slices are – gluten free bread tends to come up smaller, so I only cut mine in half)
4. Heat up the oil in a wide heavy-bottomed pan and use a fish slice to carefully place them in the hot oil, sesame side down. Leave them for 3-4 minutes or until golden brown, before carefully flipping them over in the oil for another minute or so to brown the other side. Do this in batches, so you don’t overcrowd the pan
5. If you put too many in at once, your oil will cool and your toast will get soggy. Once it’s nicely golden, fish your prawn toast out of the oil and drain it on kitchen paper, before serving with sweet chili

Stir-fried Bok Choy

Source

 Stir-fried Bok Choy

Ingredients

• 2 T water
• 2 tsp. soy sauce (see notes)
• 1 tsp. sesame oil
• 1 T oyster sauce (see notes)
• 1 T vegetable oil (see notes)
• 2 heads head Bok Choy, ends trimmed and cut crosswise into strips and washed if needed
• 1/2 tsp. salt (optional)
• 1 T butter
• Toasted sesame seeds for garnish, optional but recommended

Method

1. Combine water, soy sauce, sesame oil, and oyster sauce and set aside.
2. Heat wok or heavy frying pan until very hot, about 1-2 minutes, then add oil and heat about 30 seconds more.
3. Add bok choy and salt and stir-fry for 2 minutes.
4. Add soy sauce mixture and butter and stir fry 1-2 minutes more, until bok choy is still slightly crisp, but getting tender.
5. Serve hot, sprinkled with toasted sesame seeds if desired.

You can prep the ingredients and stir fry them right before dinner if you like.

Pickled Vegetables (Carrot and Daikon)

 Source

Pickled Vegetables (Carrot and Daikon)

Ingredients

For the Vegetables

• 1/2 cup Jalapeño, sliced thin*
• 1 cup Daikon, Julienne Sliced
• 1 cup English Cucumber, Julienne Sliced
• 1 cup Carrot, Julienne Sliced
• 1 cup Red Onion, thinly sliced
• For the Pickling Brine
• 1/4 cup Sugar
• 3/4 cup Water
• 1 1/4 cup Rice Wine Vinegar
• 1 teaspoon Kosher Salt

Method

Preparing the Vegetables

1. First, prepare all of the vegetables by thinly slicing them. For the daikon, cucumber, and carrot it works best to use a julienne peeler to peel long thin strips. For the red onion and jalapeno, use a sharp knife to slice thin strips of each.
2. Then, add the prepared vegetables to a jar. It can be a jar large enough to fit all of the vegetables or they can be divided between two jars if necessary. Make sure that the vegetables are packed tightly.

Preparing the Pickling Bring

1. Combine the sugar, water, rice vinegar, and kosher salt in a small saucepan. Taste when the sugar and salt have dissolved, before the mixture boils and is too hot to the touch (take care not to burn your mouth). Add additional salt or sugar if desired.
2. Heat the mixture to boiling over medium high heat. Then, remove from heat.

Pickle the Vegetables

1. Pour the pickling brine over the vegetables.
2. Cool the mixture to room temperature, then seal the jar with the lid and transfer to the refrigerator. Chill for at least 2 hours before serving to ensure the best flavor.

NOTES

*Feel free to adapt this according to your taste preferences! To enjoy the flavor of the jalapeno without the heat, simply remove and discard the seeds of the jalapeno before pickling this recipe. Or, if you'd prefer this recipe to be completely mild, simply omit the jalapeno.

TIPS FOR QUICK PICKLING

This recipe for Asian Pickled Vegetables must be stored refrigerated.

The veggies will develop a stronger taste the longer they are stored.

Taste the brine before adding it to the vegetables. Want it saltier? Or more sweetness? Add a touch more salt or sugar – 1/8 tsp at a time, until desired flavor is reached

HOW LONG DO QUICK PICKLES LAST

For recipes that have not been water bath canned, quick pickles typically last up to 3 weeks when kept refrigerated. I think they taste best up to 1 week, store refrigerated, because they will continue to get stronger the longer they are stored in the pickling brine.

Carrot Dumpling Filling

Source

Carrot Dumpling Filling

Ingredients

• 1 pound (450 grams) carrots, coarsely chopped
• 1 cup dried shiitake mushrooms, rehydrated
• 4 cloves garlic
• 2 slices ginger
• 3 tablespoons sesame oil (or vegetable oil)
• 2 large eggs, beaten
• 1 cup bamboo shoots, minced
• 1/4 teaspoon white pepper powder
• 1 tablespoon light soy sauce
• 1/2 teaspoon salt

Method

• Rinse shiitake mushrooms and transfer them to a bowl. Add hot water to cover. Rehydrate for 30 minutes, or until tender. Rinse with water again and gently rub by hand to remove dirt from the surface. Drain and set aside.
• Add carrots, shiitake mushrooms, garlic, and ginger into a food processor. Pulse until all the ingredients are minced, but not turned to mush.
• Heat 2 tablespoons oil in a nonstick skillet over medium heat until warm. Add the minced carrot and shiitake mushrooms. Cook and still until the carrot is completely cooked through. Transfer to a large plate to cool.
• Heat the remaining 1 tablespoon oil in the same skillet. Add the beaten eggs. Stir and chop the eggs with a spatula, until the eggs are cooked through and turned to small bits. Transfer to a large plate to cool.
• When the eggs and carrot mixture have cooled, transfer them to a large bowl. Add bamboo shoot, white pepper powder, light soy sauce, and salt. Mix with a spatula, until everything is mixed well.

Mushroom Dumpling Filling

 Source (includes a sauce and cooking instructions - all you need to prepare is the filling)

Chinese Mushroom Dumpling Filling

Ingredients

• 2 tablespoons sesame oil
• 2 shallots, chopped
• 4 cups shiitake or cremini mushrooms, chopped
• 1 inch fresh ginger, grated
• 1 clove garlic, minced or grated
• 2 tablespoons low sodium soy sauce or tamari
• Black pepper
• 2 cups roughly chopped spinach or bok choy

Method

1. Heat the sesame oil in a large skillet over medium-high heat. When the oil shimmers, add the shallots and cook until fragrant and lightly caramelized, 2 minutes. Add the mushrooms, ginger, and garlic, and cook, stirring occasionally until the mushrooms have cooked down, about 5 minutes. Add the soy sauce and large pinch of pepper. Stir in the greens. Cook another 2-3 minutes, until the mushrooms are caramelized. 
2. Remove from the heat and let cool. 

Pork/Shrimp/Napa Cabbage Dumpling Filling

 Source

Pork/Shrimp/Napa Cabbage Filling (Jiaozi)

Ingredients

• 1/2 pound ground pork
• 1/2 pound shrimp (shelled, deviened and coarsely chopped)
• 2 large napa cabbage leaves (salted, drained, rinsed and finely diced)
• 2 green onions (finely sliced)
• 2 tablespoons bamboo shoot (finely diced)
• 2 tablespoons ginger (finely diced)
• 1 tablespoon garlic (finely diced)
• 2 tablespoons soy sauce
• 2 teaspoons sesame oil
• 2 tablespoons cornstarch

Method

Combine the pork, shrimp, cabbage, green onions, bamboo shoots, ginger, garlic, soy sauce, sesame oil, and cornstarch.

Tofu, Pork, Beef and Chive Dumpling Filling

Source 

Dumplings with Tofu, Pork, Beef and Chives

Ingredients

• 8 ounces medium-firm tofu
• 8 ounces ground pork
• 8 ounces ground beef
• 2 cups buchu (Korean garlic chives), finely chopped
• 1/2 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 large egg
• 1 tablespoon soy sauce
• 1 tablespoon toasted sesame oil
• 1 teaspoon salt
• 1 teaspoon white or black pepper

Method

1. Drain the tofu: Tofu usually comes in 16-ounce blocks. You will use half of it. Reserve the other half in the fridge for another use. Place the tofu on a cheese cloth or flour sack towel.
2. Loosely break it up into small pieces using your fingers. Wrap the cloth or towel around the tofu tightly and squeeze out as much of the liquid as possible.
3. Leave the tofu in the cloth and set it in a colander for 10 to 15 minutes to make sure it’s drained well.
4. In a large bowl, add the tofu, pork, beef, buchu, onions, garlic, ginger, egg, soy sauce, sesame oil, salt, and black pepper. Stir until combined well.